New England Clam Chowder

Recipe from: richestoragsbydori
Image credit: Doris

New England Clam Chowder

“Today was the perfect day for soup.” Doris

Ingredients:

4 (6.5-ounce) cans minced clams

2 (8-ounce) bottle clam juice

Water, if necessary

1/2 stick of butter

4 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces

1 onion, chopped fine

2 t. minced garlic

2 tablespoon unbleached all-purpose flour

4 large red potatoes, scrubbed and cut into 1/2-inch pieces

1 large bay leaf

1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme

1 1/2 cups heavy cream

1 tablespoon minced fresh parsley leaves

Directions:

Drain clams, save the juice.

Add the bottled clam juice to the clam juice until it measures 2-1/2 cups (if short, add 

enough water to make up difference).

Cook bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes.

Add in onion and cook until onion has softened and bacon is crisp, about 5 minutes.

Stir in the minced garlic and cook 30 seconds.

Stir in flour and mix for about 1 minute and add the butter.

Slowly whisk in clam broth.

Stir in potatoes; add bay leaf, and thyme.

Bring to a simmer and cook until potatoes are tender, about 15 to 20 minutes.

Stir in clams, heavy cream, and parsley.

Return to a simmer briefly, and then remove from heat.

Discard bay leaf, and season with salt and pepper to taste. 

I topped mine with cheese, parsley and oyster crackers.

Serve with bread and butter.

Recipe adapted from One Perfect Bite.

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